It’s a pleasant weather during monsoons in North India. There’s hyper activity due to friendly weather and that results in some excellent rewards to the kids like dollops of ice cream 😀 . When these dollops go out of control, then we hear mild coughs and worried parents. That’s when the following recipes work wonders. They’ll make the kids go lip smacking and calmly takes away the parental worry of mild coughs and shivers and injects in a booster of metabolism in all. Simple and nice, this stock of lamb trotters or paya as called in India, is so tasty that it is a literal delicacy in local shacks.
Try this and I promise that you’ll want to go wild enjoying this with your own indigenous variations 🙂
…need to know (food details)
- Number of people served : 1 bowl, 1 for the treat
- Preparation time : 25 minutes
- Serving size : 1/2 to 1 bowl each
….and we need (ingredients)
- Lamb trotters, 3 to 4 : We
- Onion, chopped, red, 1 :
- Garlic cloves, 4 – 5 :
- Turmeric, 1/4th teaspoon :
- Cloves, 2 – 3 :
- Green Cardamom, 1 :
- Cinnamon, 1/2 inch :
- Salt, to taste :
- Ghee, 2 tablespoon :
- Red Chili Powder, 1/4th teaspoon :
- Pepper, black powder, 1/4th teaspoon :
- Coriander, 3 tablespoon :
- Garam Masala, 1/2 teaspoon :
- Lemongrass, handfull :
- Lemon juice, 1/2 teaspoon :
….time to cook ‘n roll (preparing instructions)
- Wash and clean the trotters several times. Remember where they are located in the body and what use are they for and you’ll do sufficient cleaning am sure 🙂 . Boil the trotters now in 5 cups of water and keep aside.
- Chop and grind the onions and garlic cloves. Chopping just makes the grindig easy, right ?
- Take out the trotters (paya) from the stock. Heat the ghee in a pan till it completely melts. Add the trotters, chili, coriander and garam masala to it and cook well. Should take around 10 – 12 minutes of high to medium flame.
- Heat a pressure cooker on medium flame. To this add the paste prepared earlier (onion, garlic) and cook for 1 minute.
- To this add turmeric, cloves, green cardamom, cinnamon and salt and cook for 3 minutes.
- Add the lamb trotters alongwith the masala in which it was cooked and stir further for a minute.
- Now add the crudely chopped lemongrass to this and stir for 30 seconds.
- Finally add the stock prepared in the first step of the recipe and shut the lid of the cooker.
- Pressure cook for 4 – 5 minutes on high flame and then switch off the flame. Open the lid after the pressure is released sufficiently.
- Serve hot after squeezing lemon juice over it. Enjoy serving, the flavor would envelop the room, I guarantee 🙂
Storage : Please don’t. The ghee will saturate and the purpose of the shorba will be lost.
Missing Something ? : Try your iterations, open to creativity 🙂
This sounds like my kind of recipe! Will have to try it sometime!
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Do so when it’s rainy or chilly to enjoy best ,😀
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Will have to do it soon then! Winter is almost over and the Australian heat can be unbearable.
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,😁 do so and enjoy
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Trotters are where the high energies of the lambs are supposed to be , unquestionably
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Agreed!
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Looks tasty
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true 🙂
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Sounds yummy.
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They are. Very deep flavored indeed
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What a great list of ingredients! I bet it is delicious!
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Yes 🙂 . It’s delicious, it’s extremely aromatic and it’s super healthy !
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I have wanted to make Paya for such a long time! You have inspired me to make it soon!
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monsoon & winters are the best times for it 🙂
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Yes I agree- it is summer here but has been raining 😉 So a good excuse to make Paya, right?
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right 🙂 ! even in the sweltry weather, t’ll work wonders
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try some light curried dish in it. do clean well.
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